Written by adam on Jan 21, 2007
Sweet Onion and Garlic Bread
I am not going to post Jamie Oliver’s basic bread recipe. For one, it is just way to long to type out, and I’m sure that would infringe on some copyright somewhere. Also, Jamie’s basic bread recipe is slightly different in every book he writes. This particular one is from the big monster cookbook, Jamie’s Kitchen.
The recipe is very basic. Bread flour, yeast, water, salt, and a little bit of sugar for the yeast to munch on. You mix the ingredients together, knead the dough, then let it rise in a bowl. Very simple.
But this one has a very cool step that will make your house smell wonderful.
2 red onions, sliced
1 bulb garlic, cloves peeled and sliced
10 tablespoons olive oil
10 tablespoons balsamic vinegar
Once you get to the rising stage of the dough ball, heat your oven to 350 degrees. Put the onions and garlic in a baking pan and toss them together with the oil and vinegar. Bake in the oven for 30 minutes, stopping to toss them around every 10 minutes or so. When they are done, remove from oven, let cool and chop finely.
When the dough has risen, pound the air out of it and roll it out to about a 1/2 inch thick circle. Spread the onion mixture all over the dough, then roll it up and shape it into the final shape you will make the loaf.
Set the loaf on an oiled baking sheet, and let rise for another half-hour. Score a few times on top with a sharp knife. Bake as instructed in the original recipe.
This was my first ever bread made from scratch, and I have to say that I'm hooked. It will not be my last loaf. The house has smelled wonderful from this bread, and it was delicious. The onions and garlic added something fantastic to the basic bread, it was indescribable.
Stay tuned for more breaducation.
Responses to "Sweet Onion and Garlic Bread" ...
Yes!!!Bread is Awesome....I just finished my bread block at school and I too am hooked. Kugelhopf, Yeast bread, Stollen, Pain au lait, Challah....is all great....you are gonna have fun...you have to get "the Bread Bakers Apprentice" is a great book.
Keep it coming!
Looks good, Adam! That smell in the house is hard to beat, isn't it?
Yes, the yeast smell and those onions and garlic was my olfactory heaven.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my